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2. European Commision, “Regulation 1160/2011”, on the authorisation and refusal of authorisation of certain health claims made on foods and referring to the reduction of disease risk. Retrieved 14 Novemeber 2011.


3. Cheickna Daou and Hui Zhang, “Comprehensive Reviews in Food Science and Food Safety”, volume 11, Issue 4, first published online on 12 June 2012, page 359.


4. Wood PJ, Braaten JT, Scott FW, Riedel KD, Wolynetz MS, Collins MW. “Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load”, 1994, Br J Nutr72:731–43.


5. FSQD, MOH, “Guide to Nutrition Labelling and Claims (as at December 2010). Appendix 9: Other Conditions For Nutrient Function Claims”, pages 26-27.


6. US FDA (US Food and Drug Administration), “Guidance for Industry: A Food Labeling Guide (11. Appendix C: Health Claims)”, January 2013, pages 4-5.


7. Board of Food Standards Australia New Zealand, “Food Standards Code, Chapter 1: General Food Standards, Standard 1.2.7 – Nutrition, Health and Related Claims”, 18 January 2013.